Chicken Rolls
Wrapped with vegetables and full of flavor
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Use a kitchen knife to open up the thick part of the chicken thighs, then cut them to equal thickness. Season with salt and pepper.
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Cut the carrot into sticks and potato into wedges. Boil the carrots, potatoes and green beans.
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Wrap (2) with (1) and tie up with string.
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Melt 1/2 Tbsp of butter into a frying pan, then fry (3) while rotating until all surfaces have browned.
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Pour in (A) and add the Kikkoman Soy Sauce. Rotate the rolls over low heat and cook until cooked through.
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Remove the rolls and take off the string. Cut into easy-to-eat pieces and serve on a plate.
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Lightly boil down the leftover broth, then add and stir in 1/2 Tbsp of butter. Pour on top of (6).
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Garnish with cherry tomatoes and watercress sauteed in small amount of butter (not included in ingredients).
Cooking Basics
Slice halfway into the center
This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.
Lay the knife flat
Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).
Once the thickness is uniform, as seen in the image, butterflying is complete.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.
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